Title: Diabetic Almond Macaroons
Categories: Diabetic, Cooky/bars
Yield: 50 servings

1 Egg white 1 ts Almond extract
1/4 c Sugar (sweetners do not work 1/4 c Wheat germ

Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed
of an electric mixer until frothy. Beat on high speed until stiff.
Gradually beat in sugar and then almond extract.Fold in wheat germ.
drop mixture by 1/2 teaspoonsful onto a cookie sheet that had been
sprayed with a nonstick cooking spray and dusted lightly with flour.
Put the cookies in the oven and immediately reduce the temperature to
200 F. bake 1 hour. Turn off heat, and leave cookies in oven to cool.
Makes 10 servings, 5 cookies each. From *Prodigy’s Food and
Wine-Healthy Eating Bulletin Board, from Bridget Benjamin – PHFC09A.

MMMMM

Brunswick Stew #1

Recipe By : Williamsburg: Art of Cookery
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken
3 quarts water
1 large onion
1/2 pound ham — lean — in small piece
2 pints tomatoes
1 pint lima beans
4 large Irish potatoes — diece
1 pint corn — grated
1 tablespoon salt
1/4 teaspoon pepper
1 red pepper
3 ounces butter

Cut up a pound of Chicken and put it in a large pan with three quarts of
water, one large onion, one half pound of lean ham cut into small pieces
and simmer gently for two hours. Add three pints of tomatoes, one pint
oflima beans, four large Irish potatoes diced, one pint of grated corn,
one tablespoon of salt, one fourth teaspoon pepper, a small pod of red
pepper. Cover and simmer gently for one more hour stirring frequently
to
prevent scorching. Add three onces of butter and serve hot. Note: —–
This makes a lot of stew. You will probably want to half or even
quarter
it, if want to try it before serving it to a group.

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Nutr. Assoc. : 0 0 0 0 0 4600 0 0 0 0 0 0

Title: CHINESE VEGETABLES
Categories: Oriental, Vegetables
Yield: 4 servings

2 c Celery (sliced)
1 c Onion (sliced)
2 tb Peanut oil
1 cn 10 oz chicken broth
1 cn 16 oz bean sprout
1/3 c Bamboo shoots
1/3 c Water chestnut
2 tb Cornstarch
1 tb Soy sauce
1 x Rice (cooked)

In a skillet or wok, cook diagonally sliced celery and
onion in oil till tender.
Add remaining ingredients except rice. Cook over low
heat, stirring till thickened.
Serve over rice with additional soy sauce.

—–

Title: Peppermint Jelly Candy
Categories: Candies
Yield: 6 servings

2 tb Water
2 (3 oz) packages liquid fruit
-pectin
1/2 ts Baking soda
1 c Sugar
1 c Light corn syrup
1/2 ts Peppermint extract
3 Drops green food color
Sugar or coarse sugar

For best results, follow the directions carefully to avoid
undercooking the mixtures. No candy thermometer is necessary for
this old-fashioned candy shop candy.

Line 8 inch square pan with foil, butter foil. In small saucepan,
combine water and pectin. Stir in baking soda. In medium saucepan,
combine 1 cup sugar and corn syrup. Cook both mixtures over high
heat until foam starts to disappear on pectin mixture and sugar
mixture comes to full rolling boil (one that cannot be stirred down),
about 3 to 5 minutes,stirring both constantly. Slowly pour pectin
mixture into sugar mixture, stirring constantly. Continue to boil
for 2 minutes, stirring constantly. Remove from heat; stir in
peppermint extract and food color. Pour into foil-lined pan. Cool
until firm.

Remove candy from pan by lifting foil. With wet knife or
scissors,cut into small pieces or desired shapes. Roll in sugar.
Store loosely covered.

Yield: 64 candies Source: Pillsbury, Family Christmas Cookbook Posted
by Linda Davis

MMMMM

Title: Praline Pecan Crunch
Categories: Snacks
Yield: 1 batch

8 c Cereal (Quaker Oat Squares,
Wheat Chex, etc.) 16 oz. pkg
2 c Pecan halves
1/2 c Light corn syrup
1/2 c Firmly packed brown sugar
1/4 c Margarine (1/2 stick)
1 ts Vanilla
1/2 ts Baking soda

Preheat oven to 250 F. Combine cereal pecans in 13″ X 9″ pan.
Combine corn syrup, brown sugar, margarine in 2 cup microwavable
bowl. Heat on high 90 seconds. Stir. Heat high 30 – 90 seconds
more or until STARTS boiling. Stir in vanilla soda. Pour over
cereal. Coat evenly. Bake 1 hour, stirring every 20

This is the great Christmas mix Mom Jeannie made 1994.
I couldn’t stop eating it!!!

MMMMM

1 10-oz package frozen black-eyed peas
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green bell pepper
1/4 cup chopped red onion
1 Tbsp chopped fresh jalapeno pepper
2 Tbsp chopped parsley
1/4 cup FF Italian dressing

Rinse and drain peas. [Thawed, I assume] Mix with other ingredients.

Title: Panocha Walnuts
Categories: Candies
Yield: 1 batch

1 c C H Brown Sugar
1/2 c C H Granulated Sugar
1/2 c Water
1/4 ts Salt
1 ts Vanilla
2 1/2 c Walnut halves

Combine 1 cup C H Brown Sugar, 1/2 cup C H granulated Sugar, 1/2 cup
water, 1/4 teaspoon salt in 3-quart saucepan. Slowly bring to a boil,
stirring occasionally until sugar dissolves. Boil slowly to 246 degrees
(firm-ball stage). Remove from heat. Add 1 teaspoon vanilla and 2-1/2
cups walnut halves; stir until nuts are coated and sugary. Quickly spread
on waxed paper or foil and separate nuts with two forks. Let cool.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: Cowboy Cookies, Kansas Style
Categories: Cakes and c, Mc
Yield: 60 servings

2 c Flour
1/2 ts Salt
1 ts Baking Soda
2 ts Baking Powder
1 c Shortening
1 c Granulated Sugar
1 c Brown Sugar
2 Eggs
2 c Rolled Oats
1 ts Vanilla Extract
12 oz Chocolate Chips
1 c Chopped Nuts — optional

Sift flour, salt and baking soda together. Blend
shortening and sugars. Add eggs. Beat until fluffy.
Add flour mixtur and mix well. Add oats last, then
vanillla and chocolate chips. Nuts may also be added,
if desired. Dough will be crumbly. Drop from teaspoon
onto greased cookie sheet. Bake at 350 F about 10-12
minutes, until brown.

Makes approximately 5 dozen cookies.

Recipe By :

From: Kmeade@ids2.Idsonline.Com (The Me

—–

New Mexican Pork And Green Chili Stew

Recipe By : Gourmet magazine December 1992
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium onions — chopped
8 garlic cloves
3 tablespoons vegetable oil
4 1/2 pounds boneless pork shoulder — trimmed of excess
— fat and cut into,
— 1-inch pieces
5 pounds frozen roasted new mexican green chilies* — thawed,
peeled if
— necessary, seeded,,
— and chopped
7 cups water
2 teaspoons salt
1 1/2 pounds boiling potatoes

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in
the oil over moderate heat, stirring, until the onions are softened, add the po
rk, the chilies, the water, and the salt, and simmer the mixture, uncovered, ad
ding more water if necessary to keep the pork barely covered, for 1 1/2 hours.

Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are c
overed by the cooking liquid, and simmer the mixture, stirring occasionally, fo
r 30 minutes, or until the pork and the potatoes are tender. Stir in the remai
ning 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minut
es. The stew may be frozen or made 3 days in advance, cooled, uncovered, and k
ept covered and chilled.

Notes: Can be prepared in 45 minutes or less.

Makes about 14 cups.

MC formatted by Barb at PK using MC Buster 2.0f SNT on 7/1/98

By “Barbara E. Price” on Jul 5, 1998.

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Cafe Brulot

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 tb Brown sugar

1 Cinnamon stick

5 Whole cloves

1 Lemon rind,thinly slivered

1 Orange rind,thinly slivered

2 Thin slices lemon

1 Thin slice orange

1/2 c Orange-flavored liquer

1/4 c Brandy

3 c Louisiana coffee w/chicory

Lemon rind curls

Orange rind curls

1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or

medium skillet; heat until sugar begins to dissolve.

2. Add citrus slices, liquer and brandy; heat.

3. Half fill a metal ladle with some of the hot liquid and carefully

ignite.

4. Add to mixture in pan to ignite, ladling to distribute flavors.

5. When flame dies, add coffee; heat.

6. Serve in demitasse cups; garnish with curls of lemon and orange rind if

desired.

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